Roasted Potatoes with Garlic and Thyme
These are the perfect roast potatoes with thyme and garlic because these potatoes should be soft on the inside and crispy on the outside. And perfectly seasoned. This recipe always works! A top recipe that everyone likes.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Baking tray
- frying pan
- slotted spoon
Ingredients
- 2 pounds potatoes floury
- 4 tablespoons olive oil extra vierge
- 1 bulb garlic cloves seperated
- 1 oz. fresh thyme
- 1 teaspoon sea salt to taste
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Preheat the oven to
430 °F or 
400 °F - Place the baking tray in the oven.
- Bring a pan with about 2 inches (5 cm) of water to a boil.
Boil the potatoes
- Peel the potatoes (optional) and halve them.2 pounds potatoes
- Cut each potato into wedges (diagonal cut).
- Boil the potatoes for 10 minutes in the hot simmering water.
- Put a skillet with olive oil on the fire and heat well.4 tablespoons olive oil
- Remove the potatoes with a slotted spoon from the pan (drain well) and put them in the hot frying pan.
- Allow 60 seconds to fry on high heat, and then turn it off. Give them a good stir.
Roast potatoes
- Remove the hot baking sheet from the oven (carefully).
- Spread the potatoes on the plate.
- Divide the garlic and thyme between the potatoes.1 bulb garlic, 1 oz. fresh thyme
- Bake for 45 minutes until the potatoes are golden.
- Take the plate out of the oven and remove the garlic.
- Put the cloves on a plate and mash with a fork the garlic out of the skins. Discard the skins.
- Put the potatoes, garlic paste, and thyme in a bowl and add the sea salt. Mix everything well.
- Sprinkle sea salt on top.1 teaspoon sea salt
- Serve immediately.
NOTES
1. Potatoes - Choose floury potatoes such as Russet, Doré, King Edward, and Maris Piper for the best results. The potatoes will become soft on the inside and crispy on the outside. You can also bake the potatoes unpeeled in the oven. Please note that in that case, you choose an organic potato.
2. Thyme - Use fresh thyme for this recipe. If you can't get it, replace it with one teaspoon of dry thyme. If you don't like thyme or do you not have it at home? Then you can also replace it with rosemary.
3. Oven - When you use a conventional oven, set the temperature to 430 °F (220 °C). In a convection oven, 400 °F (200 °C) is sufficient. 4. Storage - The potatoes are already boiled and baked in the oven once. It is not recommended to reheat them. 5. Nutrition - This recipe is enough for four adults. The nutritional values are calculated per portion (per person).
3. Oven - When you use a conventional oven, set the temperature to 430 °F (220 °C). In a convection oven, 400 °F (200 °C) is sufficient. 4. Storage - The potatoes are already boiled and baked in the oven once. It is not recommended to reheat them. 5. Nutrition - This recipe is enough for four adults. The nutritional values are calculated per portion (per person).
Nutrition
Calories: 308kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 604mg | Fiber: 6g | Sugar: 2g | Vitamin A: 341IU | Vitamin C: 56mg | Iron: 3mg
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